Eventually we will no longer be sheltering in place. It will be exciting to roll out of the garage door, as the front door will no longer be large enough for me to fit through. I may need a bigger car, or maybe a flat-bed. Enough whining, this is about a new bread recipe.
KAF does it again. This is a crusty, chewy white bread that is delicious. My go to white sandwich bread has been Gold Medals recipe, but this may be the new standard. Even with the lower gluten AP flour this bread is chewy and soft. I had my quality assurance slice for dessert tonight and can only imagine my PB&J sandwich with it tomorrow.
It’s an easy recipe and can be made in a about 3 hours and as today is Monday, which is not a golf day, what else is there to do? Try it. It’s worth it.
Crusty Cloche White Bread
• 1 ¼ cups (283g) lukewarm water
• 2 teaspoons instant yeast
• 1 ¼ teaspoons salt
• 2 tablespoons (25g) olive oil
• 3 ½ cups (421g) AP Flour
- Mix and knead everything together to make a smooth, slightly sticky dough.
- Cover the dough, and let it rise for 1 to 1 ½ hours, until almost doubled.
- Gently deflate the dough, shape it into a ball, place in a cloche baker, and cover with the lid.
- Let the dough rise for 30 to 45 minutes, until it’s almost doubled in size.
- Slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven.
- Set the oven temperature to 400°F; bake the bread for 35 minutes, covered.
- Remove the lid, and bake the bread until it’s golden brown, another 5 to 10 minutes. The internal temperature should be 205-210 degrees.
- Take it out of the oven, and transfer the bread to a rack to cool.